Indian Kraut

I love Indian food! There’s not much that can beat it. So delicous, it can be very frugal too when you use lots of lentils! In my goal to make different lacto-ferments to go with every type of dish I eat I knew that an Indian inspired one was in order. This kraut is one of my new favorites. It’s a perfect accompenment to any Indian dish, and all my Maylasain dishes too.

Indian Kraut

1 medium head cabbage, shreded 1 cup carrots, grated

6 green onions, chopped

5 cloves of garlic, crushed

1 tsp mustard seeds (black or yellow, I used a mixture if both)

1 tsp tumeric

1/2 tsp fenugreek

1/2 tsp pepper flakes

1/4 tsp cardamon powder

1 tsp salt 4 TBS whey (or 1 additional TBS os salt)

Mix all the ingredients together in a large bowl. Pound with a wooden pounder or whatever you can find, I used a rolling pin for about 10 minutes to release the juices. The mixture will fill one quart size jar. Be sure that the mixture is at least one inch below the top of the jar.

Cover tightly and leave at room temperature. After three days transfer the Indian Kraut to cool storage normally the top shelf of the fridge unless you are luck enough to have a root cellar.

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About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

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Comments

Thanks so much for this recipe Katie Mae! Can’t wait to try it at home. I’ve been trying to compile a list of great sauerkraut recipes to try out and find out which ones are my favorite. Definitely going to give this one a shot. I’ll report back with how it went!

Katie! I am a HUGE fan of kraut and Indian food. I have some fermented veggies every single day before my main meal because I love the flavor but also for the awesome enzymes! Thanks so much for sharing this great recipe on the hearth and soul hop! Big hugs! Alex

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